IE37769L - Brewing beer - Google Patents
Brewing beerInfo
- Publication number
- IE37769L IE37769L IE92073A IE92073A IE37769L IE 37769 L IE37769 L IE 37769L IE 92073 A IE92073 A IE 92073A IE 92073 A IE92073 A IE 92073A IE 37769 L IE37769 L IE 37769L
- Authority
- IE
- Ireland
- Prior art keywords
- wort
- fermented
- mixing
- worts
- fermentation
- Prior art date
Links
- 235000013405 beer Nutrition 0.000 title abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 4
- 238000002156 mixing Methods 0.000 abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 150000001370 alpha-amino acid derivatives Chemical class 0.000 abstract 2
- 235000008206 alpha-amino acids Nutrition 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 abstract 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 abstract 1
- 229930091371 Fructose Natural products 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 241000276498 Pollachius virens Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000010790 dilution Methods 0.000 abstract 1
- 239000012895 dilution Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 230000005484 gravity Effects 0.000 abstract 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
1409267 Beer made from two worts J R A POLLOCK 6 June 1973 [27 June 1972 13 Oct 1972 28 March 1973] 30061/72 47404/72 and 14916/73 Heading C6E A first wort having at least 600 mg./l soluble nitrogenous substances, expressed as total nitrogen present, and a minimum α amino acid concentration expressed as nitrogen present of 150 mg./l, and a second wort having at most 200 mg./l soluble nitrogenous substances and a maximum α amino acid concentration of 70 mg./l are fermented separately and then mixed, or the second wort is fermented after mixing it with an incompletely fermented first wort, the product then being fermented to completion. The second wort may contain at least one of sucrose, glucose, fructose, maltose, maltotriose or carbohydrates derived from starch breakdown and may be formed immediately prior to fermentation by dilution of a concentrated solution of one of these materials, which may be pasteurized. Where the first wort is incompletely fermented on mixing, the yeast concentration should be at least 27 gm./l after adding the second wort, and the product of fermentation may be diluted after storing at low temperature and coarse filtering. If both worts are completely fermented before mixing, the second wort should have been fermented with at least 5.7 gm./l yeast, and should have a different, preferably lower, specific gravity than the first wort, which may be concentrated before blending.
[GB1409267A]
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3006172 | 1972-06-27 | ||
| GB4740472 | 1972-10-13 | ||
| GB1491673A GB1409267A (en) | 1972-06-27 | 1973-03-28 | Brewing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE37769L true IE37769L (en) | 1973-12-27 |
| IE37769B1 IE37769B1 (en) | 1977-10-12 |
Family
ID=27257188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE92073A IE37769B1 (en) | 1972-06-27 | 1973-06-07 | Improvements in or relating to brewing |
Country Status (16)
| Country | Link |
|---|---|
| JP (1) | JPS5728548B2 (en) |
| AU (1) | AU472490B2 (en) |
| CA (1) | CA995605A (en) |
| DD (1) | DD106059A5 (en) |
| DE (1) | DE2331178A1 (en) |
| DK (1) | DK135956B (en) |
| ES (1) | ES416372A1 (en) |
| FI (1) | FI52737C (en) |
| FR (1) | FR2190914B1 (en) |
| GB (1) | GB1409267A (en) |
| IE (1) | IE37769B1 (en) |
| IT (1) | IT996574B (en) |
| NL (1) | NL7308932A (en) |
| NO (1) | NO138886C (en) |
| SE (1) | SE425405B (en) |
| YU (1) | YU170073A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1131141A (en) * | 1978-08-29 | 1982-09-07 | Labatt Breweries Of Canada Limited | Brewing process |
| JPS56117789A (en) * | 1980-02-20 | 1981-09-16 | Kirin Brewery Co Ltd | Brewing of beer |
| JPS56121482A (en) * | 1980-03-01 | 1981-09-24 | Kirin Brewery Co Ltd | Brewing method of beer |
| JPS56148281A (en) * | 1980-04-15 | 1981-11-17 | Kirin Brewery Co Ltd | Beer brewing |
| CH683843A5 (en) * | 1992-03-10 | 1994-05-31 | Brasserie Du Cardinal Fribourg | A method of manufacturing a non-alcoholic beer with the organoleptic properties of a blonde lager. |
-
1973
- 1973-03-28 GB GB1491673A patent/GB1409267A/en not_active Expired
- 1973-06-07 IE IE92073A patent/IE37769B1/en unknown
- 1973-06-15 AU AU56973/73A patent/AU472490B2/en not_active Expired
- 1973-06-19 DE DE19732331178 patent/DE2331178A1/en active Pending
- 1973-06-25 YU YU170073A patent/YU170073A/en unknown
- 1973-06-26 IT IT6890873A patent/IT996574B/en active
- 1973-06-26 DD DD17183573A patent/DD106059A5/xx unknown
- 1973-06-26 NO NO264173A patent/NO138886C/en unknown
- 1973-06-26 FI FI204673A patent/FI52737C/en active
- 1973-06-26 CA CA174,912A patent/CA995605A/en not_active Expired
- 1973-06-26 FR FR7323260A patent/FR2190914B1/fr not_active Expired
- 1973-06-26 SE SE7308945A patent/SE425405B/en unknown
- 1973-06-27 DK DK354773A patent/DK135956B/en unknown
- 1973-06-27 ES ES416372A patent/ES416372A1/en not_active Expired
- 1973-06-27 JP JP7275073A patent/JPS5728548B2/ja not_active Expired
- 1973-06-27 NL NL7308932A patent/NL7308932A/xx not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| DK135956C (en) | 1977-12-12 |
| DD106059A5 (en) | 1974-05-20 |
| IE37769B1 (en) | 1977-10-12 |
| DE2331178A1 (en) | 1974-01-17 |
| NO138886B (en) | 1978-08-21 |
| CA995605A (en) | 1976-08-24 |
| FI52737C (en) | 1977-11-10 |
| ES416372A1 (en) | 1976-05-01 |
| SE425405B (en) | 1982-09-27 |
| DK135956B (en) | 1977-07-18 |
| AU5697373A (en) | 1974-12-19 |
| FR2190914A1 (en) | 1974-02-01 |
| JPS5728548B2 (en) | 1982-06-17 |
| GB1409267A (en) | 1975-10-08 |
| JPS4954591A (en) | 1974-05-27 |
| YU170073A (en) | 1982-05-31 |
| AU472490B2 (en) | 1976-05-27 |
| FR2190914B1 (en) | 1976-11-12 |
| FI52737B (en) | 1977-08-01 |
| NL7308932A (en) | 1974-01-02 |
| IT996574B (en) | 1975-12-10 |
| NO138886C (en) | 1978-11-29 |
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